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Meal/Course - Dinner
Pasta is not only used by the Italians--remember that Marco Polo visited China and pasta was a favorite in China when he showed up. Since noodles are associated with a long and happy life they are always served at special occasions such as birthdays and New Year’s. These noodles can be served as an appetizer as well as with meats or roasts and the orange oil can be used in a variety of ways such as replacing unflavored oil in stir-frying.
Hot and slightly sweet describes this recipe.  Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
Even though this dish requires marinating overnight, the rest of the preparation is easy. It makes a spicy, fast meal, and you can fry it up and serve it at breakfast with eggs. Or, scramble some eggs, mix in the cooked chorizo, add shredded pepper jack cheese, and wrap in a tortilla for the best breakfast burrito you have ever tasted. Note: This recipe requires advance preparation.
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.
The basic recipe for Cincinnati chili is much like others containing beef, onions, and chili powder, but that’s where the similarity ends. Cinnamon and a variety of spices such as cloves, ginger, and allspice are also added to make this very unique chili. You order the chili by which "way" you like it—2-Way is chili over spaghetti, 3-Way with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what "Way" you order the chile, it’s always served with oyster crackers.
This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."

Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Be sure that your shrimp, clams, and scallops are fresh. Throw away any clams that do not open when being cooked.
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.

This is a recipe I’ve used for years and years and it always works and is always wonderful. Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well. When I’m processing a large bag of chile, I always set aside the largest, whole chiles for this dish.

 

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